Soft Pumpkin Cookies With Pecans
Add Preferred SourceThese Pumpkin Cookies are the kind of treat you’ll want to bake on repeat, especially as the seasons change. With warm spices, pecans, and a soft, chewy texture, these cookies bring that comforting fall flavor into your kitchen.
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Fall is all about that pumpkin spice aroma – am I right? These cookies deliver all of that and more in one flavor-packed recipe that takes just 30 minutes to make. Perfect for the holidays, potlucks, and tailgating, the crunchy pecans make these cookies real crowd-pleasers.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how straightforward this recipe is; just follow my simple instructions.
Cream the Butter and Sugars
In a medium bowl, cream together the butter, brown sugar, and granulated sugar until it’s nice and smooth.
Add the vanilla extract and pumpkin puree, whisking until everything’s mixed well. Set it aside for now.
Sift the Dry Ingredients
In a separate large bowl, sift together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
This step makes sure your cookies bake up with the perfect texture.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Mix Wet and Dry Ingredients
Gradually combine the wet ingredients with the dry ones using a spoon or spatula. Stir just until you get a soft dough.
Now, gently fold in the chopped pecans for a little extra crunch.
Chill the Dough
Cover the dough with plastic wrap and let it chill in the fridge for at least 30 minutes.
You can also keep it in the fridge for up to 3 days if you want to bake later. Chilling makes the cookies even better!
Preheat and Shape the Cookies
When you’re ready to bake, preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
Scoop approx. 1 ½ tablespoons of dough for each cookie, roll into balls and place them 3 inches apart. Flatten the tops slightly with the back of a spoon and, if you like, add a few extra pecans on top.
Bake and Let Cool
Bake for around 10 minutes, or until the edges are set but the centers are still a little soft.
Let the cookies cool on the baking sheets before you try to move them – this will keep them chewy and perfect.
Equipment
Ingredients
- ½ cup unsalted butter at room temperature
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice mix
- ½ cup pecans chopped
Instructions
- In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Stir in the vanilla extract and pumpkin puree, mixing until well combined. Set this mixture aside.½ cup unsalted butter, ¼ cup packed brown sugar, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ cup pumpkin puree
- In a separate large bowl, sift together the flour, salt, baking powder, baking soda, and pumpkin pie spice.1 ½ cups all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 tablespoon pumpkin pie spice mix
- Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Gently fold in the chopped pecans. Cover the dough and chill in the refrigerator for at least 30 minutes or up to 3 days.
- When ready to bake, preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper. Scoop out about 1 ½ tablespoons of dough for each cookie, roll into balls, and place them 3 inches apart on the baking sheets. Slightly flatten the tops with the back of a spoon or a cup. If desired, sprinkle a few extra pecans on top.½ cup pecans
- Bake the cookies for about 10 minutes, or until the edges are set and the centers remain soft. Allow the cookies to cool on the baking sheets before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Chill for Better Texture: Chilling the dough isn’t just for fun – it helps the cookies hold their shape and improves the flavor.
- Soft Cookie Centers: Don’t worry if the centers seem a little underdone when you take them out. They’ll firm up as they cool.
- Nut Options: No pecans? Walnuts work just as well, or you can skip the nuts entirely.
- Pumpkin Purée Tip: Make sure to use plain pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
- Spice it Up: For a stronger spice kick, you can add an extra ½ teaspoon of pumpkin pie spice.
- Cream the Butter Well: Be sure to really cream the butter and sugars until smooth – this is key to getting a chewy cookie.
- Flavor Improves Over Time: These cookies taste even better the next day after the flavors have had a chance to meld.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
Here’s some extra tips for you to make sure your cookies turn out perfect.
- Chill for Better Texture: Chilling the dough isn’t just for fun – it helps the cookies hold their shape and improves the flavor.
- Soft Cookie Centers: Don’t worry if the centers seem a little underdone when you take them out. They’ll firm up as they cool.
- Nut Options: No pecans? Walnuts work just as well, or you can skip the nuts entirely.
- Pumpkin Purée Tip: Make sure to use plain pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
- Spice it Up: For a stronger spice kick, you can add an extra ½ teaspoon of pumpkin pie spice.
- Cream the Butter Well: Be sure to really cream the butter and sugars until smooth – this is key to getting a chewy cookie.
- Flavor Improves Over Time: These cookies taste even better the next day after the flavors have had a chance to meld.
How to Store Leftover Pumpkin Cookies
Store your leftover cookies in an airtight container at room temperature for up to 5 days.
If you want to save them longer, they freeze beautifully. Lay the cookies out in a single layer on a baking sheet and freeze them until they’re solid, then transfer to a freezer-safe container.
They’ll keep for up to 3 months. Just let them thaw at room temperature before you dig in.
Our Top 3 Money-Saving Tips for This Recipe
- Buy Pecans in Bulk: Pecans can be pricey, but buying in bulk can save you money. Store any extras in the freezer so they don’t go to waste.
- Make Your Own Pumpkin Spice: Skip the pre-made mix and make your own pumpkin pie spice at home using cinnamon, nutmeg, cloves, and ginger from your pantry.
- Freeze Leftover Pumpkin Purée: Don’t toss that extra pumpkin purée! Freeze it in small portions, like ice cube trays, so you can use just what you need for your next recipe.
What to Serve With Pumpkin Cookies
These cookies are perfect with a cup of hot apple cider, chai tea, or a homemade pumpkin spice latte. If you want to make them into a dessert, serve them with a scoop of vanilla ice cream for an extra treat!
More Easy Dessert Recipes for You to Try at Home
If you love everything sweet, then take a look at these recipes.
